Just because it’s no longer Autumn and the temperature is creeping towards 100 degrees, doesn’t mean I can’t enjoy fall-like foods (i.e., anything pumpkin flavored).
I’d have to say Pumpkin Bread & Banana Bread are two items that I bake the most. They’re easy to make, delicious, and you really can’t go wrong. Well you can, but as long as it tastes good to you, who cares what other people think. More for you!
Recently, I’ve been flipping through my cookbooks like a mad woman, trying to find a new recipe to try. I was flipping through Love Real Food by Kathryne Taylor (of Cookie + Kate) and saw a Banana Bread recipe. However, the bananas that I had weren’t ripe enough and I had an unopened can of Pumpkin that I wanted to use up. So, I got the idea to make the bread with a twist; I’ll swap out the banana for the pumpkin.
Just a few disclaimers, I think the recipe is good. Although, I know that my taste buds can be a bit different compared to other people’s. This bread isn’t sweet, so don’t expect it to be. You could try adding 2-4 Tablespoons of brown sugar or coconut sugar, but I haven’t tried that yet so I can’t tell you if it changes anything. I personally liked how this came out without adding sugar, but do you boo-boo. It also pairs really well with peanut butter, or even regular butter.
Here’s what I did:
Pumpkin Bread:
- 3/4 c chopped pecans
- 1/3 c melted coconut oil
- 1/2 c maple syrup
- 2 eggs
- 224 g (1 cup) canned pumpkin
- 1/4 c canned coconut milk (full-fat)
- 1 t baking soda
- 1 t vanilla
- 1/2 t salt
- 1/2 t cinnamon
- 1 3/4 c whole wheat flour
- Preheat oven to 325 (F). Grease a 9×5 inch loaf pan. Line a small baking sheet with parchment paper.
- Place pecans on lined baking sheet and bake for 2.5 minutes, stir, bake for another 2.5 minutes. Set aside.
- In a large bowl, whisk coconut oil and maple syrup until well combined. Add the eggs and whisk. Stir in the pumpkin and milk until blended. If oil solidifies, gently warm the mixture in 30 second intervals until it melts again.
- Add baking soda, vanilla, salt, and cinnamon and whisk. Stir in flour until well combined. Gently fold in pecans.
- Pour batter into greased pan and sprinkle some more cinnamon on top, if desired.
- Bake for about 1 hour, until a toothpick inserted into the center comes out clean. Let bread cool in the pan for 10 minutes, then transfer to a cooling rack to cool for another 20 minutes.
*Again, this recipe was adapted from Cookie + Kate
Em's Adventures 